I knew my life would change dramatically when I became a stay at home mother. I knew I'd miss the chat in the office, having a lunch break, nicking out for a coffee.
I did not anticipate falling out of love with my slow cooker. Up until my retirement, my crockpot and I had maintained a loving relationship. I'd fill it with random ingredients in the morning and when I returned home that evening it would reward me with random deliciousness.
Then, just like that, we fell out of love. Turns out, the slow cooker and I can't share the same space while it makes it's magic. After smelling our dinner cooking all day, I didn't like eating come dinner time. We'd grown apart. Years passed, I became enamoured with shiny new appliances.
Our slow cooker has languished in the back of the cupboard for a long while. Then the Big Sister started swimming on Wednesday afternoons at a pool that's a ways from the farm. When the kids get home they are tired and cold and HUNGRY. So my love-affair with the slow cooker has been restored.
slow cooker osso bucco
Ingredients:
6 osso bucco pieces (sometimes this is labelled shin beef)
olive oil for frying
plain flour for dredging
3 sticks celery, diced
2 brown onions, diced
2 carrots, diced
4 cloves garlic, crushed
4 tbs tomato paste
1 cup white wine
2 beef stock cubes
2 cups water
1 400g tin chopped tomatoes
1 bay leaf
for the gremolata
good handful parsley
2 cloves garlic
zest of half a lemon
Method:
Add flour (about a half cup), salt and pepper into a plastic bag. One at a time, add the pieces of osso bucco to the bag and shake the bag to coat them in the seasoned flour mixture.
Heat a large fry pan to high and brown the osso bucco pieces. Transfer the meat to the bottom of your slow cooker bowl. Reduce the heat under the pan to low, add another splash of olive oil and sweat the celery, onions, carrots and garlic until the onion is translucent. Add a two tablespoons of flour from the plastic bag and cook for a further two minutes, stirring constantly.
Once the vegetable mixture is cooked, add the tomato paste, wine, stock cubes and chopped tomatoes. Stir to combine, then add the mix to the slow cooker bowl. Add the bay leaf and water, making sure that the vegetable mixture covers the meat pieces completely. Cook on slow for four hours, or until the meat falls off the bone.
Before serving make the gremolata, finely chop the parsley and garlic. Combine in a small bowl with the lemon zest.
Serve the osso bucco on mashed potato or polenta and top with a sprinkling of germolata.
do you love your slow cooker?
what's your favourite winter dinner?
This would be the best winter comfort food. Yum! Might need to give it a go.
You should Holly - it's tasty and so easy! 🙂
I think you need to start a slow cooker challenge, something that might entice me to embrace slow cooking. Can't promise I will ever fall in love with it but then I did outsource my cooking when hubby vowed to cook, clean and slave after me. lol
I feel exactly the same way about my beloved slow cooker. I can only use it on the days when I'm not home working all day. It drives me a bit batty all day and then I lose my appetite because it smells like... the day. x
Yum! have not had osso bucco in ages - am going to make it next week.
Let me know how it turns out Danielle! 🙂
I do love my slow cooker but sadly the kids don't.
Yum! I've been on the lookout for yummy slow cooker recipes (because I am crap when it comes to using mine!!). This one will definitely be going on the list to make. Thanks for linking up with our Fabulous Foodie Fridays party! Have a great weekend. xx
Thanks for hosting Lucy. Have a great weekend too. x
Osso bucco is my all time fave slow cooker dish. This looks like a sensational version. Thank you x
I miss my slow cooker, I really must get another one they are so fantastic. Your osso bucco sounds pretty delish I don't think I have ever done one
My slow cooker is not used much these days with just myself to cook for most nights.However, i do use it to make stock for soup. It is absolutely wonderful to cook quinces in as they need long slow cooking to turn them pink and to fill the house with the wonderful aroma. I stir sugar to taste when they are done and the sugar melts in the hot quinces.
I can only imagine how that smells Jan!